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Seafood >  Soups & Stews >  Italy >  Cioppino >

 

Cioppino

Italian Seafood Stew

• 1/4 C olive oil

• 1/4 C butter

• 1 stalk celery, chopped

• 1 onion, diced

• 1 can (28 oz.) crushed tomatoes

• 2 C clam juice or fish stock

• 2 C white wine

• 4 cloves garlic, peeled & crushed

• Juice of 1 lemon

• 1 tsp. Worcestershire sauce

• 1 bay leaf

• 1 tsp. dried basil

• 1 tsp. dried oregano

• 1/2 tsp. red pepper flakes

• 1/2 tsp. salt

• 1 Dungeness crab (2 LBS), cracked & cleaned (sub with 1 LB frozen crab meat, thawed)

• 2 LBS halibut filet, cut into 1-inch slices

• 24 large shrimp, peeled & de-veined

• 12 mussels

• 1/2 bunch fresh parsley, chopped

In a large cooking pot over medium-low heat, melt butter with the olive oil. Add celery and onions; sauté until soft, about ten minutes. Add the remaining ingredients (except seafood and parsley). Simmer uncovered over low heat for about one hour, stirring occasionally. Add water if stew becomes too thick. Add the crab, shrimp and halibut; simmer covered for five minutes. Add the mussels; simmer for another three minutes or until the mussels open. Remove from heat; stir in parsley. Ladle Cioppino into large bowls and serve.

 

*Cioppino image (C) Kelly Sue DeConnick (2006). Used under the Creative Commons Attribution-Share Alike 2.0 Generic license.

 

Related Links:

• Food Fare Culinary Collection: Italian Cibaria

• Global Seafood Cookbook

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